Silky French Buttercream Recipe for Smooth, Stable Frosting

I’m a little obsessed with macarons, so fillings are important to me. This French buttercream makes a perfect macaron filling: light, silky and rich without being overly sweet.

Below is a super-simple method to make French buttercream at home. No candy thermometer required.

What is French buttercream?

French buttercream is a smooth, custard-like buttercream that uses cooked egg yolks as the base. Classic preparations typically incorporate a sugar syrup cooked to the softball stage, which is then combined with the yolks before finishing with butter. The result is richer and slightly more yellow than meringue-based buttercreams because of the yolks.

This recipe uses a simplified approach that still delivers the rich, silky texture of traditional French buttercream without the extra steps.

Difference between Italian, Swiss and French buttercream

• Italian buttercream is made by pouring hot sugar syrup into whipped egg whites to create a cooked meringue, then folding in butter.
• Swiss buttercream is made by heating egg whites and sugar over a double boiler until warm, then whipping them into a meringue before adding butter.
• French buttercream is yolk-based, with a custard-like richness and a pale to warm yellow color depending on the eggs used.

How to make this recipe

This recipe yields a small batch—enough to fill one batch of macarons—but it can be doubled or tripled for cakes and cupcakes. For small batches I like using an immersion blender with a whisk attachment, but a hand mixer works well too.

1. Prepare the egg yolk mixture

Using an electric hand mixer, whisk the egg yolks briefly, then add the sugar. Whisk until the mixture is thick and pale and the sugar is mostly dissolved. Stir in the milk.

2. Cook the yolk mixture

Transfer the yolk mixture to a small saucepan and cook over low heat, stirring frequently. Cook until the mixture thickens to a pudding-like consistency, about 5 minutes. Pour into a clean bowl and cool to room temperature.

3. Add the butter

Fold in the softened butter in three additions, mixing well after each addition until smooth. I prefer a silicone spatula for folding. Stir in vanilla extract and continue until the mixture is homogeneous and silky.

4. Whip or don’t whip

You can leave the buttercream as-is or whip it for a lighter texture, depending on your use:

• For macaron filling, the denser, unwhipped consistency is ideal.
• For cakes and cupcakes, whip the buttercream with an electric mixer until fluffy for a lighter finish.

Troubleshooting

Why is my buttercream soupy?

Most likely it’s too warm. Either the cooked yolk mixture was not fully cooled before adding butter, or the butter was too soft.

Fix: Chill the buttercream in the refrigerator for 15–30 minutes, then stir. As the butter firms up, the texture should thicken.

Why is my buttercream lumpy?

That usually means the butter is too firm. Let the mixture sit at room temperature until the butter softens, then stir. If in a hurry, gently warm the bowl over a double boiler very carefully—avoid melting the butter.

Recipe variations

This buttercream is a flexible base that accepts many flavors and additions:

• Melted chocolate, caramel sauce or nut butters blend in beautifully.
• Try different extracts, liqueurs or emulsions for flavor variations.
• Add gel food coloring to tint the buttercream as desired.

Storing directions

Store French buttercream in an airtight container in the refrigerator for up to 3 days.

It freezes well: place in an airtight container and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and whip if needed before using.

Video demo